Compare prices

Method

Heat oven to 220C/200C fan/gas 7.
Heat the olive oil in a large frying pan,
then add the butter. Once sizzling, add
the leeks and cook over a medium heat
until softened but not coloured. Stir in
the thyme and half the lemon zest, then
increase the heat. Add the lemon juice
and cook for about 30 secs until the
lemon juice reduces, then season well.
Remove from the heat and cool slightly.

Unroll the pastry and lay on a baking
sheet lined with baking parchment.
Lightly mark a 1cm border around the
edges with the tip of a sharp knife, then
prick the base all over with a fork.

Spread the lemony leeks on top of the
pastry, within the border. Crumble over
the cheese, scatter with the walnuts,
then season with pepper. Drizzle with
some olive oil, brushing the edges with
a little oil as well. Put tart in the oven
for 15-20 mins until the pastry puffs up
around the edges and is golden brown.
Scatter with parsley and the remaining
lemon zest. Serve hot, warm or cool.

Ads by Google

Comments, questions and tips

Comments

Never one to stick to the rules ... and as I found that I didn't have any leeks as I thought, I changed the recipe a little and used red peppers instead. The result - a very tasty tart! Given the previous comments about the blandness of using leeks, I think I'll stick to the red peppers.

Unfortunately, I didn't like this at all and nor did our guests. Too lemony, it killed most other impressions. To be fair to the recipe, our goat's cheese wasn't of the best quality. Very much like the idea though.

Went down very well with my husband and son. I made it exactly as the recipe suggests & didn't find it too lemony at all, however we do like lemon and use it a lot. My husband & I are having the 2 remaining slices for lunch tomorrow - yummy

This is a very impressive but easy to make veggie delight. I have made it twice now - the first time I used 2 leeks and there was no where near enough - the second time I used 5 leeks which was much better but I could have done with another! I served it with rosemary and garlic roast pots and a big salad. yum.

how EASY was this and soooo many compliments tooo!!! i cooked the pastry on a mesh crisper for half the cooking time, then added the leek mixture, i grilled some streaky bacon, and crumbled over with the parsley, the left overs the next day was divine.. i also listen to the lemon comments so only used 1 lemon and zest, PERFECT!!

Made a few tweaks after reading the above comments. Halved the amount of lemon and used double the leeks. Also used garlic & herb Boursin instead of goat's cheese and pecans instead of walnuts as I already had them in the cupboard. Turned out well but the pastry was a little soggy. If I made again, I would put an egg wash on the pastry and bake in a hot oven for 5-10 minutes before putting on the topping and baking till the end.

I was initially a bit sceptical about this as I wasn't sure about the walnuts, (thought they might be a bit crunchy/strong). But it was delicious. Didn't need every bit of the cheese or the walnuts and used five medium to small sized leeks. Bought really fresh walnuts. We had left overs heated up the next day and it was just as nice. Will use it for veggie dinner parties. Definitely worth putting the pastry on a non stick liner and chilling it in the fridge rolled out and pricked. Also heating the baking tray in the oven and transferring the tart onto it by the liner. No soggy bottom!

Wonderful. We had vegetarian friends over and with a salad on the side, it was a hit. I made up a salad using rocket, celery, pears and the same goat's cheese as in the pie, and the flavours worked quite well. Will definitely make again.

This was really lovely and I've added it to my binder to try again. It goes a long way as well. We have a healthy appetite but it did the two of us both dinner and lunch the next day (eeked out with a fairly substantial salad).

Great! Very tasty and dead easy! Would be great as a buffet, dinner party, snack...anything! We had with a salad on our "meat free" Monday's.... Despite hating meals without meat my husband said this was amazing.

this was really yummy! I will definitely cook this again but would do slightly more leek next time, as 2 leeks didn't cover the entire pastry base (I only used 325g). I also halved the amount of lemon zest i used - general consensus was that this was a wise choice. Cooked with salad and baked potato.

Reader Offer: Delicious meals for £9.99

Reader offer: Get a free tastecard for 30 days...

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Good Food Apps

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this website. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.